Onion {Allium cepa}


  • Common Onion
  • Onion
The onion – botanically called Allium cepa – is one of the most common culinary herbs around, and is used worldwide in many culinary preparations. The ancient Greek historian Herodotus writes of nine tons of gold being spent to purchase enough onions to feed the builders of the pyramids – this suggests the immense popularity of this vegetable in Egypt of the pharaohs. The ancient Egyptians even offered the humble onion bulb as a sacrificial offering to their god, to the great amusement of the conquering Romans. Thus not only was the onion widely used in the ancient world, but also highly valued by some societies. The onion had other uses during the later stages of the Middle Ages when the onion began to be used as a charm against evil spirits and the dangers of the plague – the strong smell of the herb was probably thought to influence and ward off spirits and disease. The strong aroma and flavor of the onions, leeks, and the garlic is due to their content of many sulfur compounds. The smell was seen by folk healers as indications for the power of the juice and they believed it could help the prevent infection in the body. The application of onion as a topical remedy to remove warts and prevent acne has also been suggested by some modern herbalist. These herbalist using the onion based syrup as an expectorant in treating coughs and congestion in the chest region. The diuretic action of the onions is also a long held belief and it is said that the herb can reduce high blood pressure in people suffering from the condition. As a tonic, the herbal onion extract is certainly superlative due to its rich content of various vitamins, such as the useful B1 (thiamine) and B2 (riboflavin) groups, as well as the vitamin C so vital to cellular function.
North American natives have also been familiar with the onion and its related herbs for many centuries. The onion was, in fact, a favorite spring food of the early American Indians. Indeed, the early adventurous frontiersmen had a sure way to locate the various scattered Indian encampments during the spring by following the heavy scent of onions clinging to the air around native camps.




A long list of medicinal and beneficial properties has been attributed to the onion herb. The plant is believed to have diuretic, as well as antibiotic and anti-inflammatory actions, it is also said to be an herbal analgesic and an expectorant, and is also said to have anti-rheumatic properties. Circulation in the human body is also benefited by consuming the onion and related herbs. Remedies made from the onions are used in the treatment of various infections such as colds, flu, and persistent coughs affecting patients. The onion is similar to the garlic in the nature of its remedial actions and has a tendency to alleviate angina, problems like arteriosclerosis, as well as to thwart heart attack in patients. Problems like oral infection and tooth decay can also be prevented and treated using remedies made from the onion. In the case of an earache the warmed onion juice can be dropped into the ear for relief, and the poultice made from baked onion is used to drain away pus from sores on the skin. The aphrodisiac actions of the onion are also an ancient and longstanding reputation of the herb. Onion-based remedies are also believed to be cosmetically useful in stimulating hair growth in case of balding problems.
  • Homeopathy
  • Altitude sickness
  • Breast cancer
  • Glue ear
  • Pancreatic cancer
  • Viral infection


The onion is a native plant of the northern hemisphere. Millennial ago, the onion was one of the first plants cultivated in the Middle East. The popularity of the onion is such that it is now grown as a major vegetable around the world.


Onion contains a volatile oil with sulfurous constituents, sulfur –  containing compounds such as allicin (an antibiotic) and alliin, flavonoids, phenolic; acids, and sterols.


Ingestion of excessive salt either through the foods, we consume or otherwise is not beneficial for our health. Hence, you may alternately use a salt-free seasoning blend to ensure that you do not intake too much salt. When you have a ready-made quantity readily available you are able to season vinaigrette quickly or a number of steamed vegetables without spending any additional time to slice and chop them. Place the flavoring in a shaker having big holes on the lid – you may use a spice jar or a used salt canister for this purpose after having cleaned, rinsed and dried it. Irrespective of what you use for a shaker, it should essentially have a lid to keep the blend sealed; otherwise, you may also use Clingfilm to seal the shaker. The ingredients for this recipe are listed below.
  • 50 grams/ 2 ounces of dried dill leaves
  • 50 grams/ 2 ounces of dried onion flakes
  • 3 tablespoons of lightly roasted sesame seeds
  • 2 teaspoons of dried oregano
  • 2 teaspoons of dried lemon peel
  • 2 teaspoons of celery seeds
  • 1 teaspoon of dried thyme
  • 1 teaspoon of paprika
  • 1/2 teaspoon of recently pounded black pepper
  • 1/2 teaspoon of garlic powder
Pound all these ingredients collectively in a mortar and grinder or a coffee grinder. Subsequently, put them in a shaker and seal the lid firmly.